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I love when my garden dictates what I am going to cook. This past week, both the red cherry and yellow pear tomato plants were loaded with fruit, and when that happens simultaneously, we just can’t eat them fast enough. To extend their shelf life, I slow roasted them with a little garlic and some fresh herbs from the garden. At the same time, the basil plant was lush and green, with enough fragrant leaves to make a batch of pesto sauce. Continue reading →

One of the things my husband, Chris, and I like to cook together at home is pizza (recipe here and here). It’s quick and easy to make and allows us to customize and be creative with the toppings. When we have time, we like to make our own pizza dough, but when we’re on-the-go, like this weekend, pre-made dough from Trader Joe’s or Whole Foods does the trick just fine. Just roll the dough and add toppings and it’s ready to go in the oven.

It seems that I can’t get too far away from thinking about food and blogging, even if I wanted to. Last Monday, I had a day off from work and I had planned on a rmuch-needed day of rest and relaxation. I was going to read magazines on my iPad, get a mani/pedi, and order some takeout from my favorite Chinese restaurant down the street. I wanted a day away from the blog, which meant no cooking, writing, and taking photos. I even banned myself from Pinterest to try to disconnect from anything that might remotely lead me back to the blog.

I’ve always been curious about spaghetti squash and until this past weekend, I had never cooked with it. A variety of winter squash, it is oblong-shaped with a hard, pale yellow rind and stringy, orange-colored flesh that resembles translucent strands of pasta when cooked. Its texture is slightly crunchy, somewhat akin to al dente pasta. Its season starts in early fall and goes throughout winter. Spaghetti squash is low in calories and is a good source of fiber as well as nutrients like beta carotene, folic acid, Vitamin A, and potassium. It makes a low carb and tasty alternative to pasta or potatoes. Continue reading →

I love serving Sunday brunch at home; it is so relaxing, especially with an easy-to-make dish like this. Since I already had parmesan cheese, sun-dried tomatoes, and pancetta in my refrigerator and a basil plant growing in my kitchen, it was an easy decision to make this an Italian-style breakfast. Continue reading →

Making gourmet pizza at home is easier than you think . . . and a lot of fun, too! The beauty of making it yourself is that there’s more flexibility so you can add all your favorite toppings and it’s usually less expensive than at the pizzeria. After a few tries . . . you’ll probably be hooked and won’t want to wait for your pizza to be delivered!

I’ve been in a pasta rut lately, but thanks to the latest issue of Better Homes and Gardens, I rediscovered the technique of making a pan sauce to give my tired old pasta a new twist and a boost in flavor. This pan sauce is full of bold color and taste , made with bacon, mushroom, chard, and ricotta. Orecchiette, the oval-shaped pasta from the southern Italian region of Puglia, is a good choice for this dish because its slight bowl shape is perfect for catching the cheesy sauce which has a slight hint of spice from crushed red pepper flakes and nutmeg. The orecchiette’s edges are thicker than it’s center for some added texture. Continue reading →

We tend to associate comfort food with winter but this creamy bowl of polenta is also good on a summer evening. Simple and comforting, it is like sunshine in a bowl. It is luscious without being heavy and satisfying without being overly rich. Well-made polenta, with plenty of butter and parmesan cheese, is delicious by itself. Topped with an earthy mushroom ragout, it’s even better. I served this polenta alongside Grilled Lamb Chops marinated in olive oil, garlic, rosemary, and thyme and a green salad with a simple meyer lemon and olive oil vinaigrette. The whole combination was hearty, yet still fitting for supper on a warm summer evening. Continue reading →

I just love baking (and eating) biscuits, and this recipe elevates them with the addition of parmesan cheese and basil. The cheese gives the biscuits its savoriness and slightly crumbly texture, while the purple and sweet basil, which came from my garden, adds a subtle peppery, yet sweet flavor. These rich biscuits make a wonderful accompaniment to pastas, soups, and salads. They’re also great for making Italian breakfast sandwiches filled with slices of prosciutto and eggs. Above all, they are absolutely delicious to eat plain, with only a generous dab of butter. Continue reading →

There are many variations of this wonderfully filling and comforting dish. In its simplest form, eggs are poached in a flavorful tomato sauce. In Southern Italy, it is called Uova al Purgatorio, or Eggs in Purgatory (due to the appearance of the eggs cooking in a hot, bubbling sauce resembling flames in hell purgatory), and it is often made with parmesan cheese and basil served over bread, pasta, or polenta. In the Middle East, it is known as Shakshuka, and it is made with a spicier tomato sauce, crumbled feta cheese, peppers, and cumin and served with warm pita bread. The Turkish dish, Menemen, is similar, as the eggs are cooked with tomatoes, onions, and peppers in a single pan, but the eggs are almost always scrambled, instead of poached.

I was first introduced to gnocchi about ten years ago at Salumi, a tiny storefront and deli in Seattle owned by Armandino Batali, Mario’s dad. Salumi sells sandwiches filled with artisanal cured meats made in-house and other Italian foods. Once a week, at a counter in a small nook at the front window, Izzy, Armandino’s older sister, made gnocchi from scratch. She made it look so easy. I would watch in fascination as her weathered hands deftly shaped the little dumplings. She would roll the perfect pieces of dough effortlessly on a gnocchi paddle and flick them right into a sheet pan a few hundred or, maybe, a thousand, times a day. She stood there, mostly silent, yet always smiling, for she knew the secret of making light and tender pillows made of potatoes and flour. Continue reading →

This egg raviolo was inspired by the Uovo in Raviolo ‘San Domenico’, a dish I had at Davanti Enoteca in San Diego’s Little Italy last weekend. The raviolo, which I learned from the friendly waitress is the singular form of ravioli, was filled with an egg yolk lying on a bed of ricotta and spinach. As I broke into the raviolo for a bite, the runny egg yolk oozed all over the pasta and melded with the brown butter to form a luxurious sauce. It was a simple dish, but the creamy and silky texture of the egg mixed with the ricotta, butter, and sage was exquisite. I knew I had to replicate this stunning dish at home. Continue reading →

I got this recipe from my mother-in-law, Lucia, who is the consummate hostess. She has an incredible knack for making everyone feel at home. Her house in Palm Springs, complete with basketball court and swimming pool, is the perfect hangout for family and friends. While we all know it’s hard work, she somehow makes entertaining seem effortless. She disappears into the kitchen for a moment only to reappear with a casual, yet very tasty poolside spread that has something for everyone. Continue reading →

The meyer lemon is a key ingredient in this easy, yet delicious pasta dish. In less than 30 minutes and with only a few ingredients, you can make this totally satisfying meal. It is another versatile dish that can be served simply as is with a side salad or a piece of bread, or dressed up with some chicken breast, grilled shrimp or salmon. Lemon thyme, parsley, or basil would also make great additions to this pasta, not only for added flavor, but for color, as well. The meyer lemon, less acidic and sweeter than regular lemons, shines through and brightens the flavor of this no-cook sauce and the goat cheese adds a tanginess as well as creaminess. This recipe is a good one for me to have in my repertoire of quick and easy meals since it’s a good one to make especially after a long day at work and what feels like an even longer commute home. It really can’t get any easier that this to prepare a home-cooked meal.